Spray a 7" springform pan with nonstick spray. In a small bowl, combine the cookie crumbs, sugar and butter. Spread evenly in the bottom of the pan and about 1" up the sides (at the most.) Freeze for 10 minutes.
In a large bowl, mix the cream cheese, and sugar at medium speed until smooth. Mix in sour cream, flour, vanilla and salt until just blended. Add the eggs and mix again until just blended. Do not over mix! Pour batter into the crust.
2 pkg (8 oz each) cream cheese, 3/4 cup sugar, 2 tbsp sour cream, 1 tbsp flour, 1 tsp vanilla extract, 1 pinch salt, 2 large eggs
Gently tap the pan on the counter to bring air bubbles to the surface. Pop these with a toothpick or fork and then smooth out the top with a spatula.
Melt the cookie butter in the microwave (about 30 seconds) and drizzle it over the top of the batter. Gently swirl it into the batter with a kitchen knife. Tap the pan on the counter again to remove any additional air bubbles. Cover with foil.
3/4 cup Biscoff cookie butter
Pressure cooker instructions:
Pour 1 cup water into the cooking pot and place the trivet in the bottom. Center the springform pan on a sling and carefully lower it into the cooking pot. Close and lock the lid, turning the steam release valve to closed. Choose any high pressure options (beans/chili setting works) and adjust the time to 25 minutes. Press Start/Stop.
When the cook time ends, release pressure naturally for 10 minutes and finish with a quick pressure release. Carefully remove the pan with the sling and cool on a wire rack to room temperature. Recover with foil and place in the refrigerator for at least 4 hours (overnight is better.)
Serve chilled and topped with additional cookie butter drizzle if desired
additional cookie butter for drizzling on top
For oven baking instructions, see notes
Notes
Take your time getting the air bubbles to come to the surface
Dab away any condensation with a paper towel
Use a hand mixer, rather than a stand mixer to avoid over beatingÂ
Instructions for baking in the oven:
Prepare Your Pan: Start by wrapping the outside of your springform or cake pan with aluminum foil. This prevents water from seeping into the pan and ruining the crust.
Crust and Filling: Prepare your cheesecake crust and filling as usual and place them in the pan.
Boiling Water: Boil a kettle of water or have hot water ready.
Place in a Larger Pan: Set your cheesecake pan inside a larger, oven-safe pan, such as a roasting pan or deep baking dish.
Add Cheesecake Mixture: Pour the cheesecake filling onto the crust in your springform pan.
Create the Water Bath: Place the larger pan (with the cheesecake inside) in the oven, and then carefully pour the hot water into the larger pan until it reaches about halfway up the sides of the cheesecake pan. This creates a water bath.
Baking: Bake your cheesecake as directed in your recipe. The water bath helps regulate the temperature and keeps it moist, preventing cracks.
Cool Gradually: After baking, turn off the oven, crack the oven door open slightly, and let the cheesecake cool in the water bath for about an hour. This gradual cooling helps prevent sudden temperature changes that can lead to cracking.
Refrigerate: Once cooled, remove the cheesecake from the water bath, remove the aluminum foil, and refrigerate it for several hours or overnight to set.